A fine tribute to a great restaurateur. I dined but once at Lutece (on a friend's expense account). I don't really remember what I ate, but I'll never forget just how welcome M. Soltner made everyone feel.
I got into a discussion of kishka with a Polish firend years ago. She allowed as how Polish Kishka was something between blood sausage and English black pudding -- nothing like your normal (?) everyday Jewish kishka. Pork blood, if...
I had a friend some years ago who was a Restaurant/Food Service consultant for one of the "Big 10" accounting firms (yes, THAT long ago).
His take was that over 90% of new restaurants failed in 18 months or less, and that...
I've had at least one bad experience freezing cheese. A number of years ago a firend brought an entire wheel of Cherry Gourmandise (around 5 lb./ 2.25 kg) to a party at our place. There was so much left over that we decided to try...
I've sampled food from Pratt's Umami Cafe on two occasions. In both cases, the dish was Thai and so highly spiced with chilis that I couldn't taste anything else.
:confused:
Found this in the web at http://www.aeb.org/eggcyclopedia/cream-of-tartar.html
An acid ingredient which stabilizes beaten egg whites. As a rule of thumb, use 1/8 teaspoon cream of tartar per egg white or 1 teaspoon per cup of egg...
I'm generally pressed for time when dining before the theatre.
For a quick meal before the show, Ollie's Noodle Shop on 44th Street serves up large bowls of Chinese noodle or dumpling soup and is something you probably won't see...
